Easy Vanilla Buttercream Frosting
Total TimePrep/Total Time: 10 min.
MakesAbout 3 cups
I often make cakes and this isn't the best buttercream recipe i have ever used. It tasted ok which was a plus but it was runny and even as i added more icing sugar in it didn't make any difference. I also had to add a lot more vanilla extract than it said. It wasn't a pure white either it was more of a very light grey/cream.
I use this recipe all the time. You might want to try adding one pasteurized egg, after all the ingredients have been beaten well. It makes the frosting more fluffy and flavorful. Make sure butter is room temperature, soft. Beat the butter first, gradually add the powered sugar and some milk. If the frosting looks too dry, add more milk and if too liquid, add more sugar. Beat on high and for at least 5 minutes. Then add the egg. You might have to add more sugar, after adding the egg because the egg is part of the moisture. I use whole milk. It is heavier than 2%. The frosting is delicious. Colleen, you probably needed to beat the ingredients more.
This frosting was as close to perfect as it could get. I made my girl/boy twins a chocolate chip cookie cake for their 4th birthday. I, like another, only had unsalted butter so I added a little salt to the sifted powdered sugar before adding it to the mixed butter. I was afraid to mess it up so, I put the milk in a teaspoon at a time while mixing. When I was finished the frosting was light and creamy; not dense at all or runny. My kids loved it! My older son said he wants the same thing for his birthday. Thank you for this easy recipe!
Took the tip to sift sugar while adding and I had zero issues. I used coconut flavor instead of vanilla. Very easy recipe, thank you for posting! Loved it, came out awesome.
Katia The small white chunks were probably from the sugar. you did use the right kind but next time try sifting the sugar before slowly adding it to the butter. Hope this helps!
I tried making this at home and it didn't turn out exactly as I hoped. I made sure that the butter was not melted but softened (letting it sit at room temperature for some time) and used powdered sugar (which I assume is the same as confectioners sugar), and following all the instructions and steps in the video. I ended up with a butter cream that had small white chunks in it, something that I think a few of the one star reviews also ended up with. I'm not an experienced baker, so I was wondering what I may have done wrong? I assumed that I may not have beat the butter enough in the beginning, but I'm not sure. It tasted amazing, but I want to get that smooth buttercream texture.
I am by no means a professional baker, but this is the only recipe I use for buttercream. If you use salted butter it cuts the sweetness down, I’ve been told by numerous people that this icing is the best they’ve ever had. All the negative comments on here are outrageous, you either used too much water or didn’t use softened butter (probably melted) and there doesn’t need to be a clarification on confectioners sugar as across the board it is powdered sugar. There is also a thing called google to look things like that up, or in a pinch throw some granulated sugar in a processed.
Rachel Makayla Sophie Miko: this is how feedback is left: Yes, I made this too thin the first pass with 1/2 tablespoon more milk than needed. That made a wonderful icing. Did it right the second time and that made a wonderful frosting. See, wasn’t that easy and courteous?
I loved the recipe, but I'm stupid and forgot what confectioner's sugar is, so mine turned out really grainy. Maybe provide a little parentheses saying (powdered sugar)?
My first time making frosting and it came out perfect. Wish I could post the picture of it. Thanks a lot. ??